My taste buds go into a hyper drive the minute the clouds get overcast and get their dark overcoat on! I start craving for something cheesy, something with chili and if possible, something fried! For last few days, that’s how the weather’s been in my side of the world and after being strict for 3 straight days, my control went for a toss. Was wondering what to make, when suddenly I felt like having something bready. Cornbread it was!

This recipe is from the wholegrain baking book which I modified a wee bit to suit my taste and preferences. It is quite a moist bread with Jalapeno adding the correct heat I needed on such a day. The cheddar cheese made it all so good – I mean what’s not to like about Cheese! I cut down some butter from this recipe and I also used only egg whites to the recipe instead of whole eggs.

This is also such a Holiday Season treat – Can there be a thanksgiving dinner without cornbread? Unthinkable! Try this for the coming festive dinner table. It will get over before you can think leftovers.

Method

Preheat oven 400F. Place a 9 inch pan or cast iron skillet in the oven. Whisk together the flours along with cornmeal, baking powder,soda and salt.

Whisk together eggs,honey,butter and buttermilk in another bowl.

Add the wet ingredients to the dry at once, stirring quickly and lightly.

Add the cheese and the jalapenos and stir to combine.

Remove the skillet from the oven and grease the pan either with butter/olive oil or PAM spray, covering the bottom and the sides well. Carefully transfer the batter to the pan. WARNING: Don’t forget that the handle of your pan will be HOT from the oven. Don’t forget your Oven mitts.

Bake until the top is golden brown and until a skewer inserted in the middle comes out clean. This takes approximately 25-30 minutes.

Remove and serve warm.

You can also check out Low Calorie Cornbread with Corn recipe here

Other Vegetarian Thanksgiving Recipes at Chef In You

1. Vegetable Pot Pies
2. Vegan Tofu Turkey
3. Maple Cranberry Sauce with Walnuts
4. Stuffed Acorn Squash
5. Wholegrain Pumpkin Pie

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